Meanwhile, heat the oven to 375°F. In a large skillet heat the oil over medium heat. Add the onions, and sauté about 10 minutes, until golden and softened. Stir in the red pepper, ham, parsley, and salt. Transfer to a bowl, and fold in the chèvre, keeping crumbly pieces of the cheese more or less intact (you don’t want the filling to be pasty, but rather chunky). Don’t rinse out the skillet just yet.

Cut each the potato down the center, lengthwise, and scoop out a little of the center to create a small hollow (reserve this for an omelet or soup, etc.). Place the potato halves, cut side down, in the skillet with a drizzle of oil to coat. Turn the potatoes right side up and stuff the centers with the goat cheese mixture, allowing most of it to mound on top of the potato. Arrange the stuffed potatoes in an oiled baking dish. Bake 15 to 20 minutes on the top rack until lightly browned. Finish with black pepper.

Elaine Khorova is the original Editor-in-Chief of culture magazine and the current recipe writer extraordinaire. She resides in the Hudson Valley of New York where she is working on a book about the history of butter.

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culture: the word on cheese is America's first and best magazine devoted to the love of cheese. Explore our website for stunning photos, cheesemaker profiles, recipes, wine, beer, and a community of readers always willing to help and chat.

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culture is the ultimate publication for those who love cheese. This magazine is devoted to delivering the most innovative, eye-opening stories about the world's many cheeses and cheesemakers. Within each issue, you can travel to gorgeous cheese regions, meet passionate makers and mongers, discover one-of-a-kind recipes, and even learn how to make your own cheeses. Each issue is a resource for readers of any background.